Breakfast Crescent Ring

This Breakfast Crescent Ring is made of flaky crescent rolls, melty cheese, fluffy eggs, and savory sausage that creates a delicious wreath!

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This sunny breakfast crescent ring is a delicious way to greet a new day. Flaky crescent rolls, melty cheese, fluffy eggs, and savory sausage make this wreath that welcomes you to the table.

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Breakfast rings are wonderful for the holidays since they look so festive. You could use a ring mold, but this recipe walks you through how to use a bowl to help shape the ring.

Made with Johnsonville Sausage, bell peppers, and Colby-Monterey Jack cheese, the whole family will enjoy this hearty breakfast meal. Slice up some fresh fruit to serve alongside your breakfast casserole. 

Bring something new and exciting to the table! Make a breakfast sausage ring and watch everyone devour it. This kid-friendly breakfast is approved by all.

Breakfast Crescent Ring Ingredients

• Crescent Rolls
• 9 Eggs
• Water
• Milk
• Salt 
• Pepper 
• Johnsonville Sausage
• Red Bell Pepper
• Green Bell Pepper
• Shredded Colby-Monterey Jack Cheese

Keep the crescent rolls in the refrigerator while cooking the eggs and sausage until you are ready to make the ring. This keeps the dough firm and easier to work with.

Making a ring can be a little messy. Use your hand as a block for the inner circle as you spoon the meat & egg mixture onto the crescent rolls to keep the mixture from piling into the center.

Create your own variations of this brunch ring. Add hash browns or home fries. Mix salsa right in with the eggs or serve on the side, if desired.

How to Make Breakfast Crescent Ring

FIRST STEP: Preheat the oven to 375 degrees. Spray the baking pan with nonstick spray and place a sheet of parchment paper on the baking pan. 

SECOND STEP: Take one egg and separate the yolk into a small bowl and the egg white into a large mixing bowl.

THIRD STEP: Add ½ tsp water to the egg yolk and mix. Set aside to be used to brush on the breakfast ring later.

FOURTH STEP: In the bowl with the one egg white add the remaining eight eggs. Add milk, salt, and pepper. Mix with a fork until smooth.

FIFTH STEP: In a large skillet over medium-high heat brown the sausage along with the diced peppers until meat is no longer pink, about 5-8 minutes. As you cook the sausage, break it up into small pieces. You can use a potato masher for this!  Remove from the skillet into a bowl and set aside.

SIXTH STEP: In the same skillet as you prepared the sausage, lower the heat to medium and cook the eggs, stirring them and pushing from the sides to the center until they are set but still moist. Break into bite-size pieces.

SEVENTH STEP: Turn off the heat to the skillet and then add the sausage mixture to the eggs and stir just until combined. Set aside.

EIGHTH STEP: On the prepared baking sheet place a 6-inch glass bowl in the center. Then arrange the crescent dough triangles into a ring with the short end leaning up against the sides of the bowl to form a 6-inch circle in the center. The dough will overlap. Remove the bowl and gently press down on the dough closest to the inner circle to gently bind those edges together.

PRO TIP: Use your hands as a block for the inner circle as you spoon the ingredients onto the crescent rolls. This will help to keep the ingredients from piling up on one side and make it more even.

NINTH STEP: Next take ½ cup of shredded cheese and sprinkle the cheese onto the dough in a circle up next to the bowl.

TENTH STEP: Now spoon the egg/sausage/pepper mixture on top of the cheese in a circle around the bowl. 

ELEVENTH STEP: Take the remaining one cup of cheese and sprinkle on top. 

TWELFTH STEP: Now bring each triangle point of the crescent roll up toward the center hole and gently tuck under the inner edge of the ring. Do this all the way around the ring.

THIRTEENTH STEP: Brush the egg wash over the top of the crescent ring.

FOURTEENTH STEP: Place in the oven and bake for 20-30 minutes or until golden brown and crescent rolls are baked.

FIFTEENTH STEP: Cool 5 minutes before slicing.

Cooking Tips 

Use your hand as a block for the inner circle as you spoon the meat & egg mixture onto the crescent rolls to keep the mixture from piling into the center.

Spraying the baking pan before applying the parchment paper helps the paper to not move.

Johnsonville sausage comes in 2-pound packs. Using one pound for the breakfast ring leaves one pound to fry and add to your breakfast gravy if desired.       

Storing this Recipe

IN THE FRIDGE: Store covered in the refrigerator for 3 to 5 days. It reheats great the next day in the microwave and still is soft and amazing tasting.

IN THE FREEZER: You can freeze leftovers by first tightly wrapping them in plastic wrap, then a layer of foil. Freeze for up to 2 months and reheat in the oven. 

Breakfast Crescent Ring

5 from 5 votes

Author: Shauna

This Breakfast Crescent Ring is made of flaky crescent rolls, melty cheese, fluffy eggs, and savory sausage that creates a delicious wreath!

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 12

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Ingredients

  

1x2x3x

• 2 cans refrigerated crescent rolls
• 9 eggs divided
• ½ teaspoon water
• 2 Tablespoons milk
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 1 pound Johnsonville Ground Italian Sausage
• ½ cup diced red bell pepper about half of a large pepper
• ½ cup diced green bell pepper about half of a large pepper
• 1 ½ cups shredded Colby-Monterey Jack cheese divided

Instructions

 

• Preheat the oven to 375 degrees. Spray the baking pan with nonstick spray and place a sheet of parchment paper on the baking pan.
• Take one egg and separate the yolk into a small bowl and the egg white into a large mixing bowl.
• Add ½ tsp water to the egg yolk and mix. Set aside to be used to brush on the breakfast ring later.
• In the bowl with the one egg white add the remaining eight eggs. Add milk, salt and pepper. Mix with a fork until smooth.
• In a large skillet over medium-high heat brown the sausage along with the diced peppers until meat is no longer pink, about 5-8 minutes. As you cook the sausage, break it up into small pieces. You can use a potato masher for this! Remove from the skillet into a bowl and set aside.
• In the same skillet as you prepared the sausage, lower the heat to medium and cook the eggs, stirring them and pushing from the sides to the center until they are set but still moist. Break into bite size pieces.
• Turn off the heat to the skillet and then add the sausage mixture to the eggs and stir just until combined. Set aside.
• On the prepared baking sheet place a 6 inch glass bowl in the center. Then arrange the crescent dough triangles into a ring with the short end leaning up against the sides of the bowl to form a 6-inch circle in the center. The dough will overlap. Remove the bowl and gently press down on the dough closest to the inner circle to gently bind those edges together.
• Next take ½ cup of shredded cheese and sprinkle the cheese onto the dough in a circle up next to the bowl.
• Now spoon the egg/sausage/pepper mixture on top of the cheese in a circle around the bowl.
• Take the remaining one cup of cheese and sprinkle on top.
• Now bring each triangle point of the crescent roll up toward the center hole and gently tuck under the inner edge of the ring. Do this all the way around the ring.
• Brush the egg wash over the top of the crescent ring.
• Place in the oven and bake for 20-30 minutes or until golden brown and crescent rolls are baked.
• Cool 5 minutes before slicing.

Notes

Use your hand as a block for the inner circle as you spoon the meat & egg mixture onto the crescent rolls to keep the mixture from piling into the center.

Spraying the baking pan before applying the parchment paper helps the paper to not move.

Johnsonville sausage comes in 2-pound packs. Using one pound for the breakfast ring leaves one pound to fry and add to your breakfast gravy if desired.

Nutrition

Calories: 264kcal | Carbohydrates: 4g | Protein: 14g | Fat: 21g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 167mg | Sodium: 509mg | Potassium: 190mg | Fiber: 1g | Sugar: 1g | Vitamin A: 564IU | Vitamin C: 14mg | Calcium: 142mg | Iron: 1mg

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